Fennel and chard gratin with a crispy salsa verde topping
Salsa
I love fennel in all forms, but among family members am usually alone in my enjoyment of it. I wanted to see if I could create a dish that everyone would enjoy (or at least eat without complaint – I’m looking at you, 5 year old son of mine), using flavors that would complement one of my favorite vegetables. Thanks to my CSA box, I am lucky to have beautiful organic chard almost every week and decided to adapt a Gourmet magazine recipe for Swiss Chard Gratin. In addition to adding a healthy measure of fennel, I started by swapping out the gruyere for creamy chèvre. Then, realizing that black olives pair well with both fennel and chard, turned the topping into a crispy salsa verde. To my delight, this was the first time my husband has ever asked for fennel seconds. This is also delicious the next day.
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